Carb-Loading Recipes for Marathons and Distance Running

Carb-Loading Recipes for Marathons and Distance Running

IT'S MARATHON SEASON. Around the world, runners of all levels are getting ready for the big race—26.2 miles!—and while they've all got different strategies for building the necessary endurance, there's one thing just about every runner agrees on: Bring on the carbs!

Starchy bread, pasta, rice—all provide the long-burning energy runners need to get through those long hours on the road. But just as important, runners need carb-heavy foods that aren't super high in fat or protein, which aren't as easily digestible. The recipes in this slideshow should do the trick. Start working your way through them before you're set to run that monster, and we guarantee you'll have all the energy you'll need to break through "the wall" and cross the finish line in record time.

Hummus and Feta Sandwiches on Whole Grain Bread

Roasted Eggplant and Pickled Beet Sandwiches

Meatless doesn't mean dainty. When making a veggie-centric sandwich like this roasted eggplant recipe, load up on aggressive flavors and contrasting textures, and be sure to add something substantial to sink your teeth into.GET THE RECIPE

Rice Vermicelli with Chicken and Nuoc Cham

Nuoc cham, the Vietnamese condiment that dresses this crunchy noodle salad, is made with lime juice, fish sauce, chiles, and sugar. The addictive mix of spicy, sweet, sour, and salty flavors is also great as a dipping sauce for grilled meats.GET THE RECIPE

Egg Sandwich with Green Bean Slaw

Salmon Salad Sandwiches on Ciabatta

Shrimp Fried Rice

If you forget to thaw the shrimp in the morning, set the bag in a large bowl filled with cold water. It will defrost in minutes. One cup of dry rice will yield 3 cups cooked; leftover rice, which is slightly dried out, makes the best stir-fries. You'll soon be making this shrimp fried rice recipe all the time.GET THE RECIPE

Flaxseed Waffles with Berries and Honey Cream

Pad Thai

This Pad Thai recipe is not the dish from the neighborhood take-out joint. "It ain't made with chicken," says Ricker, whose traditional take—pleasantly funky with fish sauce and preserved radish and a touch sour from tamarind—is meant to be eaten in the evening as a stand-alone dish.GET THE RECIPE